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Happy New Years to You All!

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So many of us start of January 1st with a list of resolutions that we strive to follow. I used to make the same resolution every year. I realized that making a general resolution was not effective and the best way to make a New Year’s resolution was to write down my intention in a place where I could easily see it every day. Finally, my resolutions became reality! I also realized that, sometimes, it is not the big changes that matter most but, rather, the small things you do on a daily basis that have the biggest impact.

One small change that we can make is to eat more real, whole foods and to cut out the artificial foods. The next several newsletters will discuss artificial foods and why it is important to remove these from our diet.

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Get Real

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Artificial sweeteners are sugar substitutes. As sugar consumption in the United States has increased, so has the consumption of artificial sweeteners. Some common sweeteners used are:

  • Aspartame (Equal, Nutrasweet)—is about 200 times sweeter than sugar. Since the 1980s, people have been complaining of everything from headaches to brain and mood disorders, such as headaches, depression, anxiety, hyperactivity, and memory loss among many other symptoms.
  • Saccharin (Sweet ‘n Low)—is 350 times sweeter than sugar and is used in dietetic foods and as a sugar substitute. The Center for Science in the Public Interest has noted that saccharin causes cancer and increases the potency of cancer-causing chemicals.
  • Acesulfame K—is 200 times sweeter than sugar and is widely used around the world. Two rat studies suggest that this sweetener causes cancer.

In addition to the brain, mood and other disorders caused by artificial sweeteners, studies have shown that they can actually contribute to weight gain. According to Annemarie Colbin, founder of the Natural Gourmet Institute and author, teacher, lecturer and wellness consultant, “Artificial Sweeteners can increase appetite because as the sweet taste hits the mouth, a message is passed on to the body that carbohydrates are coming in; then the pancreas swings into action and sends insulin into the bloodstream. As there are no actual carbohydrates, the insulin lowers the blood sugar and appetite increases. In this manner, artificial sweeteners can contribute to hypoglycemia.” (Free Spirit Magazine, October & November 1996).

The best thing to do is stick to real, whole sugars and limit sugar intake. The best sugars to use are:

  • Maple Syrup and Maple Sugar
  • Date Sugar
  • Honey
  • Rapadura (dehydrated cane sugar juice)

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Food for Thought

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Another fresh new year is here…
Another year to live!
To banish worry, doubt, and fear,
To love and laugh and give!

This bright new year is given me
To live each day with zest…
To daily grow and try to be
My highest and my best!

I have the opportunity
Once more to right some wrongs,
To pray for peace, to plant a tree,
And sing more joyful songs!”

—William Arthur Ward

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I am the mother of four daughters and a Certified Health Counselor, as well as a passionate advocate of organic and local food and a healthy lifestyle. I decided to become a health counselor to fulfill my passion of working with children and parents to improve their health and family life. Learn more about me at healthytiffin.net/about.html

Call to action: Want more information? Visit www.healthytiffin.net for recipes, resources, events, and to learn about our individual and group programs. Click here now!
In this issue:

Recipes

Carrot Cake

  • 4 eggs
  • 5 oz maple sugar
  • 5 oz hazelnuts, ground
  • 5 oz carrots, grated
  • 2 oz raisins
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 2 oz flour
  • 1 tsp baking powder
  1. Preheat oven to 400 Fº. Butter a 9” springform pan.
  2. Separate eggs.
  3. Beat yolks and half of sugar until creamy.
  4. Combine hazelnuts, carrots, raisins, lemon zest, lemon juice, flour and baking powder in a bowl. Add to yolks and sugar.
  5. In a separate bowl, beat egg whites with half of sugar until stiff.
  6. Fold egg whites into hazelnut and carrot mixture.
  7. Bake for 50–60 minutes. Let cool.

Click here
for more recipes
on healthytiffin.net

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Tiffin LLC · (203) 218-4003 · Rachel@Healthytiffin.net